Molly Baz is always down to talk about food. As a senior food editor in Bon Appétit’s test kitchen, she’s more often than not whipping up new recipes. Known for go-tos like Pasta al Limone, Adult Mac and Cheese, Basque Burnt Cheesecake, and Crispy Smashed Potatoes with Walnut Dressing, she also hosts a series on the brand’s YouTube channel where she’s forced to attempt uncommon techniques, like wilderness survival cooking and cooking ostrich eggs.
Lately, she’s been working double duty on a cookbook set to be published by Clarkson Potter in early 2021.
I caught up with Baz to talk about her favorite Brooklyn haunts, her snacking schedule in the test kitchen, and what she’s going to cook next.
What have you been eating lately?
At this current moment in my life, I’m working on a cookbook, so I’m spending four to five nights a week in my own kitchen testing recipes and eating my own food. The recipes are simple, sort of entry-level, home-cookable dishes that don’t require any wild ingredients or special equipment. So, a lot of my…
